Ingredients with Measurements:
- 2 cups (400g) semi-sweet chocolate chips
- 1/2 cup (115g) butter
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30ml) all-purpose flour
- 1/4 teaspoon (1.25ml) salt
- 1 teaspoon (5ml) vanilla extract
Special Equipment Needed:
- Double boiler
- 8-inch (20cm) round baking dish
- Whisk
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch (20cm) round baking dish.
2. In a double boiler, melt the chocolate chips and butter together, stirring occasionally until smooth.
3. In a medium bowl, whisk together the eggs, sugar, flour, and salt until combined.
4. Slowly add the melted chocolate mixture to the egg mixture, whisking until combined.
5. Add the vanilla extract and whisk until combined.
6. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the center is set.
7. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 18g
Carbohydrates: 32g
Protein: 5g
Substitutions for Ingredients
- Semi-sweet chocolate chips: dark chocolate chips or white chocolate chips
- Butter: coconut oil or margarine
- All-purpose flour: almond flour or oat flour
Variations:
- Add 1/2 cup (75g) of chopped nuts to the batter for a crunchy texture.
- Add 1/2 cup (75g) of dried fruit to the batter for a fruity flavor.
- Add 1/4 cup (60ml) of liqueur to the batter for an adult twist.
Tips and Tricks:
- Make sure to melt the chocolate and butter slowly over low heat to prevent burning.
- Whisk the egg mixture until it is light and fluffy.
- Do not over bake the pudding or it will become dry.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Serve the pudding warm with a dollop of whipped cream and a sprinkle of cocoa powder.
Garnishes:
Whipped cream, cocoa powder, chopped nuts, or dried fruit.
Pairings:
Vanilla ice cream, fresh berries, or caramel sauce.
Suggested Side Dishes:
Fresh fruit salad, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the pudding is too dry, add a tablespoon (15ml) of milk or cream to the batter before baking.
- If the pudding is too wet, add a tablespoon (15ml) of all-purpose flour to the batter before baking.
Food Safety Advice:
Make sure to use pasteurized eggs and store the pudding in the refrigerator.
Food History:
Chocolate pudding is a classic dessert that has been enjoyed for centuries. It is believed to have originated in Europe in the 18th century.
Flavor Profiles:
Rich and creamy with notes of chocolate.
Serving Suggestions:
Serve as a dessert or as a snack.
Related Categories
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Region: Danish
Taste: Rich, Creamy, Chocolatey, Sweet, Decadent